SENEGALESE FOOD RECIPE RECIPES

Steps:

• Marinate the Chicken: Put the chicken and onions into a large glass bowl.
• Cut a few slits in the habanero pepper and add it to the bowl. 
• Whisk marinade ingredients in a small bowl and pour on top. 
• Toss to coat
• Cover bowl with plastic wrap and marinate in the fridge for at least 3 hours or, preferably, overnight.
• Brown the Chicken and Caramelize the Onions: Preheat the oven to 176ºC.
• Heat 1 tablespoon oil over medium-high heat in a large heavy pot or Dutch oven.
• Remove the chicken from the marinade and sprinkle pieces with a few pinches of salt and a few grinds of pepper, to taste.
• Brown chicken on both sides in batches, three pieces at a time, about 5 minutes per batch.
• Transfer to a plate and set aside. Spoon out some of the chicken fat from the pot, leaving about one tablespoon.
• Caramelize the Onions Set the hot pepper aside and scrape the onions and all the marinade into the pot over medium-high heat.
• Cook, stirring, for about 5 minutes to get the onions hot and cooking. Cover the pot and turn the heat to medium-low.
• Let the onions cook, stirring occasionally, for about 10 minutes more, until they are soft and starting to caramelize. 
• Regulate the heat so they don’t burn.
• Use a spatula or wooden spoon to move onions aside, as you lay chicken pieces into the bottom of the pot, and then mound the onions on top of the chicken pieces.
• Place the hot pepper in the middle of the pot. Pour in chicken broth. Turn the heat to medium high and bring the broth to a simmer.
• Cover the pot and put it in the oven and cook for 1 hour and 20 minutes. Serve with fluffy white rice and sliced green olives.